Potato and Leek Soup with Garlic Lemon Creme

Potato and Leek Soup with Garlic Lemon Creme Recipe
Potato and leek soup is one of those classic soups that everyone loves, with a unique twist from the Garlic Lemon Creme and Red Cayenne Chili Olive Oil. The potatoes and leeks are blended smooth together with garlic, sour cream, and heavy cream to create a super creamy and velvety soup. This soup goes great with a sandwich, as an appetizer, or on its own! With notes of garlic from the Garlic Olive Oil and confit garlic and the spice from the Red Cayenne Olive Oil, this potato leek soup is full of flavor! Definitely one of my favorite soups to make as the temperature starts to drop and the leaves begin to turn.

Products used: Garlic Olive Oil, Red Cayenne Chili Olive Oil, Hawaiian Black Lava Sea Salt


1 bulb/head of Garlic
SOOC Varietal Extra Virgin Olive Oil (to confit garlic)
3-4 large Leeks
4 Tablespoons SOOC Garlic Olive Oil
2 Tablespoons unsalted Butter
2 teaspoons Kosher Salt + more to taste
1 ½ - 2 lbs Yukon Gold Potatoes
4 cups Chicken Stock
1 cup Sour Cream
1 cup Heavy Cream
½ teaspoon or a pinch of White Pepper
Juice from half a Lemon
Optional for garnish: SOOC Red Cayenne Chili Olive Oil, SOOC Hawaiian Black Lava Sea Salt, and curly Parsley


Preheat oven to 280℉.

Peel garlic and cut off ends. In a small, oven-safe roasting dish, add the garlic cloves and pour in enough olive oil to cover them.

Place in oven and roast for 30-40 minutes, or until garlic is soft.

Chop off the ends of your leeks and any green parts that are wilted or dry. Cut leeks lengthwise and then into half-inch pieces.

Thoroughly wash your leeks and spread on a paper towel to let dry. *You want to wash your leeks after you cut them because leeks often have dirt in between their layers.

While leeks dry, melt butter and 3 Tablespoons Garlic Olive Oil in a large dutch oven or soup pot.

Add leeks and 2 teaspoons Kosher Salt and adjust heat to medium-high, cook until leeks begin to soften, about 3-4 minutes.

When leeks start to soften, reduce heat to medium-low and cook until leeks become very soft and paste-like, about 30 minutes.

While leeks are cooking, peel and cut potatoes into 1-2 inch cubes and keep in a bowl of cold water to prevent from browning.

When leeks are soft and pasty, drain and add potatoes.

Add chicken stock and maintain a gentle simmer until potatoes are soft, then add the roasted garlic and blend with a stick blender until smooth.

Add heavy cream and ½ cup sour cream and blend. Add in black pepper, blend, and taste for seasoning.

To make Garlic Lemon Creme for garnish: whisk together ½ cup sour cream, juice of ¼ lemon, and 1 Tablespoon Garlic Olive Oil. If needed, add water to thin it out so it is easily drizzled onto the soup.

To plate: spoon the soup into a shallow bowl, drizzle a bit of the Garlic Lemon Creme in the middle, followed by a drizzle of Red Cayenne Chili Olive Oil and finished off with a sprinkle of Hawaiian Black Sea Salt and a curly parsley leaf. Enjoy!